I just wanted to know what is the best way to stick fondont on cake. Is it piping gel, buttercream, or whipped cream...Which is the worst too?
I love using ganache under my fondant, as shown in Sharon Zambito's DVD then brush the ganache with a simple syrup. The ganache gives such a firm surface and taste great.
Depending on the type of cake you are making and the flavor profile you want to develop, use either buttercream or ganache. Whipped cream will melt the fondant. Oh, and for fruit cakes I use strained apricot jam.
When I use ganache under fondant, I just smear shortening around it.